In Paris, Japanese gastronomy shines with a new brilliance at Hanabi, the restaurant led by Roberto Sanchez at Hôtel Hana. A subtle fusion of Japanese tradition, French influences, and a personal touch in constant evolution. Each dish tells a story: a journey blending authenticity, innovation, and emotion.
In this exclusive HORMÊ interview, Chef Roberto opens the doors to his universe, sharing his inspirations, vision, and the secrets behind Hanabi’s glow.
Your first encounter with cooking, what memory sparked it all?
Roberto Sanchez: “It was always a family moment. Sundays together, the emotions around the table. My earliest cooking memories are with my mother. She worked a lot as a nurse, but in her little kitchen, I helped. Mostly savory dishes. Sweets came later for special occasions like New Year, when we prepared complete meals at home.”
What inspired your path the most? A meeting, a journey, a chef?
R.S.: “I was inspired by great chefs. I started in 2008, before Instagram or TikTok. Books were my window to the world, and I bought many. What always guided me was the desire to be different—respecting tradition, but with an atypical touch. Today, it’s harder; ideas circulate fast and everyone draws inspiration from everything.”
Was there a moment you decided: “I want to become a chef”?
R.S.: “Yes. One Christmas, I was 16 or 17. I wanted to cook a complicated dish: pigeon with multiple sauces. It was chaotic at home, but the meal was a success. Seeing my family’s reaction and the joy it brought, I knew this was my path.”
Working at Grand Véfour and Bristol, what did you take from these institutions?
R.S.: “Arriving in France at 28 was a shock: the language, the culture. In Italy, I was already a sous-chef in starred restaurants. In France, I accepted a lower position to learn French cuisine. Grand Véfour and Bristol taught me rigor, they are extremely technical kitchens.”
Before Hanabi, you explored Nikkei cuisine at Zanza. What did you take from that experience?
R.S.: “A lot. Back then, some products were very accessible, like tuna belly at €25/kg, unthinkable today. We had time, a professional lab, zero pressure. Total freedom to experiment. It was a very creative period.”
How does Hôtel Hana’s setting influence your cuisine?
R.S.: “It’s a new approach. I had never worked in hospitality. There are three services: breakfast, lunch, tea, dinner. The pace is different. In the morning, we speak softly to avoid waking guests (laughs). Interaction is key, a new dimension to master.”
Your menu changes monthly. How do you choose your creations?
R.S.: “It’s constant work, always questioning ourselves. With my sous-chef, we ask how to improve on last month. Inspiration comes from anywhere: a vegetable, a classic recipe, an old book. Customer feedback also matters.”
Do your inspirations go beyond cuisine?
R.S.: “Yes. Ceramics, for instance, my home is full of them, soon my wife may divorce me (laughs). Trips to Japan make it impossible to stop. I also love flowers, their scents. I’ve created dishes inspired by floral aesthetics and ikebana.”
Your vision of food and beverage pairing at Hanabi?
R.S.: “I’m passionate about wine and sake. My dream is to offer liquid-solid pairings, alcoholic and non-alcoholic: kombucha, infusions, natural fermentations… We taste everything together. The challenge? Their creations arrive at midnight, and I’m already home (laughs).”
Do you have a signature ingredient?
R.S.: “Yes: Tagetes, rediscovered in Peru. An incredible citrusy plant. I avoid overusing it to prevent repetition, but I love it.”
Is cooking also about conveying emotion?
R.S.: “Absolutely. Emotion is the hardest ingredient to add. A dish can evoke childhood memories—and that is priceless. At Hanabi, we’re still at the beginning, but we aim high.”
What do you want guests to feel at Hanabi?
R.S.: “Surprise. Uniqueness. Something they can’t find elsewhere.”
How do you tell a story through a dish?
R.S.: “Through transmission, tradition, and emotion. A dish can awaken a memory, a culture, something personal.”
How would you describe your team philosophy?
R.S.: “Everyone can contribute ideas, but I remain responsible for the output. The team is changing, and it’s interesting to see young energy. Motivation also comes from example: if the chef innovates, the others follow.”
How do you see Japanese and fusion cuisine evolving in Paris?
R.S.: “It’s very present. This is Little Tokyo. I foresee a gap: very demanding restaurants, others with lower quality, and a return to pure tradition.”
And your vision for Hanabi?
R.S.: “Clear goal: earn a Michelin star. I said this in my interview with management. A bright future awaits Hanabi: more work with artisans, farmers, producers… More ethics, more natural products.”